Witnessed by: TCM
Marlberry (Ardisia japonica), of the Primulaceae family. Creeping evergreen dwarf shrub of moist shade; native range: shaded forest floors of southern China, Japan and Korea. Globally recognized as ai di cha (矮地茶) in Chinese, and Japanese ardisia, marlberry in English. The part used is whole plant. Glossy toothed leaves on short reddish stems bearing coral berries, faintly bitter and acrid.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
MARLBERRY
IDENTITY
Name
- Common
- marlberry
- Scientific name
- Ardisia japonica (Thunb.) Blume
- Family
- Primulaceae
Form
- Part used
- whole plant
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- pungent · bitter
Temperature
- TCM
- neutral
Affinity
where in the body it travels
Organs / channels
- TCM
- Lung · Liver
PRACTICE
Virtue
Actions
- TCM
- transforms phlegm, stops cough, invigorates blood, resolves dampness and reduces jaundice
Cautions
- Contraindications
- use with care in pregnancy owing to its blood-moving action
- Toxicity
- non-toxic in normal dose
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